Vegetable Chicken Noodle Soup

Vegetable Chicken Noodle Soup

Comfort food that's budget-friendly is what this vegetable chicken noodle soup is all about. Make the full batch, or cut it down to feed a smaller crowd. Any way you make it, this soup is deeee-licious, and the extra veggies make it a healthy meal.

Cooking Time10 min


  • 9 gallons plus 2 quarts chicken stock, fat skimmed off top
  • 8 pounds carrots, peeled and cut into small dice
  • 1/3 cup plus 3 tablespoons dried tarragon
  • 5 3/4 pounds thin egg noodles
  • 13 pounds boneless skinless chicken breast halves, cut into thin strips
  • 27 pounds frozen peas
  • 19 pounds broccoli florets


  1. Bring stock, carrots and tarragon to a boil in a saucepan over high heat.
  2. Add noodles and chicken and simmer over medium high heat 5 minutes.
  3. Add vegetables and salt and pepper to taste.
  4. Simmer another 2-3 minutes, or until chicken and noodles are just cooked throughout.

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Thank you for your comments. Our tech team is working on a recipe converter to be able to adjust recipe sizes down (or up) as necessary we anticipate this solution will be in place in the next six months. For now, we would suggest simply taking the ingredient list and dividing by 20 to most closely achieve enough soup for six.

Well, can it be broken down and if so, how?

Can this recipe be broken down for a family of six?


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